CN109938289A - A kind of short-term tasty duck's egg preparation method - Google Patents
A kind of short-term tasty duck's egg preparation method Download PDFInfo
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Abstract
The present invention relates to food processing technology fields, and disclose a kind of short-term tasty duck's egg, the raw material including following parts by weight proportion: 2-4 parts of cassia bark, 2-4 parts of illiciumverum, 4-6 parts of fennel seeds, 4-6 parts of Chinese prickly ash, 800-1000 parts of clear water, 50-60 parts of edible salt, 80-100 parts of white wine, 30-34 parts of glucose and 40-50 parts of duck's egg.Pass through the drying cassia bark and illiciumverum of setting, its internal fragrance can be discharged completely, by excluding its internal moisture, to extract internal fragrance completely, by the way that fennel seeds are ground into fennel powder, after conveniently adding it to blender, the sealing and fermenting of duck's egg can be effectively ensured, and effectively external fragrance can be immersed in duck's egg, and effectively the fragrance inside duck's egg can be refined, current market is avoided using the immersion mode of high concentration to make duck's egg, it avoids absorbing the nutrient inside duck's egg, to which the oil mass inside duck's egg be effectively ensured, guarantee the oil mass of the mouthfeel of duck's egg, improve quality.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of short-term tasty duck's egg preparation method.
Background technique
Duck's egg also known as duck, duck ovum, peace, duck spring and green peel etc. are the ovum of Anatidae animal man duck, can hatch into duckling,
Mainly containing nutritional ingredients such as protein, fat, calcium, phosphorus, iron, potassium, sodium and chlorine, duck's egg nature and flavor are sweet and cool, with enriching yin clearing lung-heat
Effect, enter lung and the spleen channel, there is big qi-restoratives labor, nourishing yin and nourishing blood and moistening lung skin makeup and other effects, be adapted to physically weak after being ill, cough caused by dryness-heat,
The patients such as dry throat laryngalgia, hypertension and diarrhea dysentery are edible, for diaphragm heat, cough, laryngalgia and dentalgia.
Salted duck egg passes through the egg processed again being salted by primary raw material of fresh duck egg, full of nutrition, rich in fat, albumen
The various amino acid of matter and needed by human body, calcium, phosphorus, iron, various microelements your vitamin etc., are easily absorbed by the body, and saline taste is suitable
In, it is suitable for people of all ages, to a kind of Salted duck egg method for salting of 101099579 B of this Chinese patent CN proper salt proposed, the party
Method can efficiently produce high-volume Salted duck egg, and can be effectively retained the edible and nutritive value inside duck's egg, but use high
Its internal oil content of concentration salt water immersion way duck's egg produced is lower, can be the fragrance of duck's egg, and its duck is effectively ensured
Egg is using dehydration in process, and the duck's egg mutability of production greatly reduces the quality of production at smelly duck's egg, so mention
A kind of short-term tasty duck's egg preparation method solves the above problems out.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of short-term tasty duck's egg preparation method, has quality height
The advantages that, high-volume Salted duck egg can efficiently be produced by solving current method, and can be effectively retained edible inside duck's egg and
Nutritive value, but use its internal oil content of high salt concentration water immersion way duck's egg produced lower, it can be to be effectively ensured
The fragrance of duck's egg, and its duck's egg is using dehydration in process, and the duck's egg mutability of production drops significantly at smelly duck's egg
The problem of low quality of production.
(2) technical solution
To realize the above-mentioned high purpose of quality, the invention provides the following technical scheme:
A kind of short-term tasty duck's egg, the raw material including following parts by weight proportion: 2-4 parts of cassia bark, 2-4 parts of illiciumverum, small
4-6 parts of fennel, 4-6 parts of Chinese prickly ash, 800-1000 parts of clear water, 50-60 parts of edible salt, 80-100 parts of white wine, 30-34 parts of glucose and
40-50 parts of duck's egg.
Preferably, the raw material including following parts by weight proportion: 4 parts of cassia bark, 4 parts octagonal, 6 parts of fennel seeds, 6 parts of Chinese prickly ash,
1000 parts of clear water, 60 parts of edible salt, 100 parts of white wine, 34 parts of glucose and 50 parts of duck's egg.
Preferably, the raw material including following parts by weight proportion: 3 parts of cassia bark, 3 parts octagonal, 5 parts of fennel seeds, 5 parts of Chinese prickly ash,
900 parts of clear water, 55 parts of edible salt, 90 parts of white wine, 32 parts of glucose and 45 parts of duck's egg.
Preferably, the raw material including following parts by weight proportion: 2 parts of cassia bark, 2 parts octagonal, 4 parts of fennel seeds, 4 parts of Chinese prickly ash,
800 parts of clear water, 50 parts of edible salt, 80 parts of white wine, 30 parts of glucose and 40 parts of duck's egg.
A kind of short-term tasty duck's egg preparation method, comprising the following steps:
1) 2-4 parts of 2-4 parts of cassia bark and illiciumverum are taken, is placed into dryer, is stirred simultaneously, it is complete to raw material stoving
Above-mentioned raw materials are placed on partition and cool down by Bi Hou, and above-mentioned raw materials are given over to spare；
2) 4-6 parts of fennel seeds are taken, is placed into grinder and is ground, so that fennel powder 4-6 parts is made, by step
1) raw material in and 4-6 parts of fennel powder are added sequentially in blender, and stirring is finished raw material and is put into ultraviolet sterilizer
Carry out disinfection sterilizing, to raw material sterilization after, and above-mentioned raw materials are given over to spare；
3) raw material in step 2) is placed in boiler, 800-1000 parts of clear water will be put into boiler, wait boil
After, above-mentioned raw materials are imported in dry hermetically sealed can, and above-mentioned hermetically sealed can and raw material given over to spare；
4) 40-50 parts of duck's egg are taken, naturally dry on partition is placed into after being cleaned, the duck's egg 40-50 that will be dried
Part is immersed in 80-100 parts of white wine, and 40-50 parts of duck's egg after immersion, which is placed in edible salt 50-60 parts rapidly, wraps up one
Circle, 40-50 parts of duck's egg that package is finished are packed tightly by preservative film, are then put it into the seal pipe in step 3), and
Above-mentioned hermetically sealed can and raw material are given over to spare；
5) it takes in 30-34 parts of hermetically sealed cans being placed into step 4) of glucose, hermetically sealed can is sealed, sealing is finished close
Sealed cans are placed into storeroom and are stored, and the time of storage is 10-14 days, can be prepared by tasty duck's egg.
Preferably, at 20-30 minutes, the temperature control of drying existed for the drying time control of the dryer in the step 1)
40-50℃。
Preferably, partition in cooling procedure, it is good and dry to be placed into ventilation effect by the raw material in the step 1)
In environment, natural cooling is waited.
Preferably, the time of the blender control stirring of the step 2) is 20-24 minutes, and the time of sterilization is
20-30 minutes.
Preferably, boiler is first heated using high fire, is rolled to raw material in pot during tanning in the step 3)
When, high fire is tuned into small fire and continues to boil, the time of small fire tanning is 20-24 minutes.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of short-term tasty duck's egg preparation methods, have following beneficial to effect
Fruit:
1, the short-term tasty duck's egg preparation method can will be inside it by the drying cassia bark and illiciumverum of setting
Fragrance discharge completely, by excluding its internal moisture, cassia bark and octagonal internal in loose porous shape can be effectively ensured, just
During subsequent tanning clear water can penetrate into inside it completely, so that internal fragrance is extracted completely, by grinding fennel seeds
Fennel powder is worn into, after conveniently adding it to blender, raw material can be sufficiently mixed, it is carried out disinfection sterilizing by ultra-violet sterlizing machine,
It can guarantee that raw material is in clean and sterile environment in process of production, guarantee that duck's egg is unlikely to deteriorate in curing process, to protect
The close of duck's egg can be effectively ensured during impregnating duck's egg in the quality for demonstrate,proving Salted duck egg, the raw material finished by boiler tanning
Seal ferment, and effectively external fragrance can be immersed in duck's egg, and can effectively refine the fragrance inside duck's egg, avoid mesh
Preceding market makes duck's egg using the immersion mode of high concentration, avoids absorbing the nutrient inside duck's egg, so that duck's egg be effectively ensured
Internal oil mass, guarantees the oil mass of the mouthfeel of duck's egg, improves quality.
2, the short-term tasty duck's egg preparation method, by the way that duck's egg is impregnated in white wine, can effectively to duck's egg outer wall into
Row disinfection, guarantees the problem of being less prone to addled egg in later period duck's egg fermentation process, wraps up edible salt by the outer wall in duck's egg, so
After cover preservative film, both can guarantee duck's egg have certain saline taste, and can guarantee inside duck's egg stablize fermentation, guarantee it not
It is influenced by external environment, promotes its reliability.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one:
A kind of short-term tasty duck's egg, the raw material including following parts by weight proportion: 4 parts of cassia bark, octagonal 4 parts, fennel seeds 6
Part, 6 parts of Chinese prickly ash, 1000 parts of clear water, 60 parts of edible salt, 100 parts of white wine, 34 parts of glucose and 50 parts of duck's egg.
A kind of short-term tasty duck's egg preparation method, comprising the following steps:
1) 4 parts of 4 parts of cassia bark and illiciumverum are taken, is placed into dryer, is stirred simultaneously, finished to raw material stoving
Afterwards, above-mentioned raw materials are placed on partition and are cooled down, and above-mentioned raw materials given over to spare；
2) 6 parts of fennel seeds are taken, is placed into grinder and is ground, so that 6 parts of fennel powder is made, it will be in step 1)
Raw material and 6 parts of fennel powder be added sequentially in blender, stirring finished raw material and is put into ultraviolet sterilizer disappear
Poison sterilizing, to raw material sterilization after, and above-mentioned raw materials are given over to spare；
3) raw material in step 2) is placed in boiler, 1000 parts of clear water will be put into boiler, is finished wait boil
Afterwards, above-mentioned raw materials are imported in dry hermetically sealed can, and above-mentioned hermetically sealed can and raw material is given over to spare；
4) 50 parts of duck's egg are taken, naturally dry on partition is placed into after being cleaned, 50 parts of duck's egg dried are impregnated
In 100 parts of white wine, 50 parts of duck's egg after immersion is placed in rapidly one circle of package, the duck that package is finished in 60 parts of edible salt
50 parts of egg are packed tightly by preservative film, are then put it into the seal pipe in step 3), and above-mentioned hermetically sealed can and raw material are stayed
Make spare；
5) it takes in 34 parts of hermetically sealed cans being placed into step 4) of glucose, hermetically sealed can is sealed, the sealing that sealing is finished
Tank is placed into storeroom and is stored, and the time of storage is 14 days, can be prepared by tasty duck's egg.
At 30 minutes, the temperature of drying was controlled at 50 DEG C, in step 1) for the drying time control of dryer in step 1)
Raw material in cooling procedure, partition is placed into the good and dry environment of ventilation effect, natural cooling, step are waited
2) time of blender control stirring is 24 minutes, and the time of sterilization is 30 minutes, and boiler is boiling in step 3)
In the process, it is first heated using high fire, when raw material in pot rolls, high fire is tuned into small fire and continues to boil, the time of small fire tanning
It is 24 minutes.
Embodiment two:
A kind of short-term tasty duck's egg, the raw material including following parts by weight proportion: 3 parts of cassia bark, octagonal 3 parts, fennel seeds 5
Part, 5 parts of Chinese prickly ash, 900 parts of clear water, 55 parts of edible salt, 90 parts of white wine, 32 parts of glucose and 45 parts of duck's egg.
A kind of short-term tasty duck's egg preparation method, comprising the following steps:
1) 3 parts of 3 parts of cassia bark and illiciumverum are taken, is placed into dryer, is stirred simultaneously, finished to raw material stoving
Afterwards, above-mentioned raw materials are placed on partition and are cooled down, and above-mentioned raw materials given over to spare；
2) 5 parts of fennel seeds are taken, is placed into grinder and is ground, so that 5 parts of fennel powder is made, it will be in step 1)
Raw material and 5 parts of fennel powder be added sequentially in blender, stirring finished raw material and is put into ultraviolet sterilizer disappear
Poison sterilizing, to raw material sterilization after, and above-mentioned raw materials are given over to spare；
3) raw material in step 2) is placed in boiler, 900 parts of clear water will be put into boiler, is finished wait boil
Afterwards, above-mentioned raw materials are imported in dry hermetically sealed can, and above-mentioned hermetically sealed can and raw material is given over to spare；
4) 45 parts of duck's egg are taken, naturally dry on partition is placed into after being cleaned, 45 parts of duck's egg dried are impregnated
In 900 parts of white wine, 45 parts of duck's egg after immersion is placed in rapidly one circle of package, the duck that package is finished in 55 parts of edible salt
45 parts of egg are packed tightly by preservative film, are then put it into the seal pipe in step 3), and above-mentioned hermetically sealed can and raw material are stayed
Make spare；
5) it takes in 32 parts of hermetically sealed cans being placed into step 4) of glucose, hermetically sealed can is sealed, the sealing that sealing is finished
Tank is placed into storeroom and is stored, and the time of storage is 12 days, can be prepared by tasty duck's egg.
At 25 minutes, the temperature of drying was controlled at 45 DEG C, in step 1) for the drying time control of dryer in step 1)
Raw material in cooling procedure, partition is placed into the good and dry environment of ventilation effect, natural cooling, step are waited
2) time of blender control stirring is 22 minutes, and the time of sterilization is 25 minutes, and boiler is boiling in step 3)
In the process, it is first heated using high fire, when raw material in pot rolls, high fire is tuned into small fire and continues to boil, the time of small fire tanning
It is 22 minutes
Embodiment three:
A kind of short-term tasty duck's egg, the raw material including following parts by weight proportion: 2 parts of cassia bark, octagonal 2 parts, fennel seeds 4
Part, 4 parts of Chinese prickly ash, 800 parts of clear water, 50 parts of edible salt, 80 parts of white wine, 30 parts of glucose and 40 parts of duck's egg.
A kind of short-term tasty duck's egg preparation method, comprising the following steps:
1) 2 parts of 2 parts of cassia bark and illiciumverum are taken, is placed into dryer, is stirred simultaneously, finished to raw material stoving
Afterwards, above-mentioned raw materials are placed on partition and are cooled down, and above-mentioned raw materials given over to spare；
2) 4 parts of fennel seeds are taken, is placed into grinder and is ground, so that 4 parts of fennel powder is made, it will be in step 1)
Raw material and 4 parts of fennel powder be added sequentially in blender, stirring finished raw material and is put into ultraviolet sterilizer disappear
Poison sterilizing, to raw material sterilization after, and above-mentioned raw materials are given over to spare；
3) raw material in step 2) is placed in boiler, 800 parts of clear water will be put into boiler, is finished wait boil
Afterwards, above-mentioned raw materials are imported in dry hermetically sealed can, and above-mentioned hermetically sealed can and raw material is given over to spare；
4) 40 parts of duck's egg are taken, naturally dry on partition is placed into after being cleaned, 40 parts of duck's egg dried are impregnated
In 80 parts of white wine, 40 parts of duck's egg after immersion is placed in rapidly one circle of package, the duck that package is finished in 50 parts of edible salt
40 parts of egg are packed tightly by preservative film, are then put it into the seal pipe in step 3), and above-mentioned hermetically sealed can and raw material are stayed
Make spare；
5) it takes in 30 parts of hermetically sealed cans being placed into step 4) of glucose, hermetically sealed can is sealed, the sealing that sealing is finished
Tank is placed into storeroom and is stored, and the time of storage is 10 days, can be prepared by tasty duck's egg.
At 20 minutes, the temperature of drying was controlled at 40 DEG C, in step 1) for the drying time control of dryer in step 1)
Raw material in cooling procedure, partition is placed into the good and dry environment of ventilation effect, natural cooling, step are waited
2) time of blender control stirring is 20 minutes, and the time of sterilization is 20 minutes, and boiler is boiling in step 3)
In the process, it is first heated using high fire, when raw material in pot rolls, high fire is tuned into small fire and continues to boil, the time of small fire tanning
It is 20 minutes.
The beneficial effects of the present invention are: dried cassia bark and illiciumverum by what is be arranged, it can be complete by its internal fragrance
Full release can be effectively ensured cassia bark and illiciumverum is internal in loose porous shape, convenient for subsequent by excluding its internal moisture
Clear water can penetrate into inside it completely during tanning, so that internal fragrance is extracted completely, by the way that fennel seeds are ground into fennel
Powder, after conveniently adding it to blender, raw material can be sufficiently mixed, and carried out disinfection sterilizing by ultra-violet sterlizing machine, be can guarantee original
Material is in clean and sterile environment in process of production, guarantees that duck's egg is unlikely to deteriorate in curing process, to guarantee Salted duck egg
Quality the sealing and fermenting of duck's egg can be effectively ensured through the raw material that finishes of boiler tanning during impregnating duck's egg, and
And effectively external fragrance can be immersed in duck's egg, and can effectively refine the fragrance inside duck's egg, avoid current market from adopting
Duck's egg is made with the immersion mode of high concentration, avoids absorbing the nutrient inside duck's egg, so that the oil inside duck's egg be effectively ensured
Amount, guarantee the oil mass of the mouthfeel of duck's egg, improve quality, by the way that duck's egg is impregnated in white wine, can effectively to duck's egg outer wall into
Row disinfection, guarantees the problem of being less prone to addled egg in later period duck's egg fermentation process, wraps up edible salt by the outer wall in duck's egg, so
After cover preservative film, both can guarantee duck's egg have certain saline taste, and can guarantee inside duck's egg stablize fermentation, guarantee it not
It is influenced by external environment, promotes its reliability.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (9)
1. a kind of short-term tasty duck's egg, which is characterized in that the raw material including following parts by weight proportion: 2-4 parts of cassia bark, illiciumverum
2-4 parts, 4-6 parts of fennel seeds, 4-6 parts of Chinese prickly ash, 800-1000 parts of clear water, 50-60 parts of edible salt, 80-100 parts of white wine, glucose
30-34 parts and duck's egg 40-50 parts.
2. a kind of short-term tasty duck's egg according to claim 1, which is characterized in that including following parts by weight proportion
Raw material: 4 parts of cassia bark, octagonal 4 parts, 6 parts of fennel seeds, 6 parts of Chinese prickly ash, 1000 parts of clear water, 60 parts of edible salt, 100 parts of white wine, glucose
34 parts and 50 parts of duck's egg.
3. a kind of short-term tasty duck's egg according to claim 1, which is characterized in that including following parts by weight proportion
Raw material: 3 parts of cassia bark, octagonal 3 parts, 5 parts of fennel seeds, 5 parts of Chinese prickly ash, 900 parts of clear water, 55 parts of edible salt, 90 parts of white wine, glucose 32
Part and 45 parts of duck's egg.
4. a kind of short-term tasty duck's egg according to claim 1, which is characterized in that including following parts by weight proportion
Raw material: 2 parts of cassia bark, octagonal 2 parts, 4 parts of fennel seeds, 4 parts of Chinese prickly ash, 800 parts of clear water, 50 parts of edible salt, 80 parts of white wine, glucose 30
Part and 40 parts of duck's egg.
5. a kind of short-term tasty duck's egg preparation method, which comprises the following steps:
1) 2-4 parts of 2-4 parts of cassia bark and illiciumverum are taken, is placed into dryer, is stirred simultaneously, finished to raw material stoving
Afterwards, above-mentioned raw materials are placed on partition and are cooled down, and above-mentioned raw materials given over to spare；
2) 4-6 parts of fennel seeds are taken, is placed into grinder and is ground, so that it is made fennel powder 4-6 parts, it will be in step 1)
Raw material and 4-6 parts of fennel powder be added sequentially in blender, stirring finished into raw material be put into ultraviolet sterilizer and carry out
Sterilization, to raw material sterilization after, and above-mentioned raw materials are given over to spare；
3) raw material in step 2) is placed in boiler, 800-1000 parts of clear water will be put into boiler, is finished wait boil
Afterwards, above-mentioned raw materials are imported in dry hermetically sealed can, and above-mentioned hermetically sealed can and raw material is given over to spare；
4) 40-50 parts of duck's egg are taken, naturally dry on partition is placed into after being cleaned, 40-50 parts of duck's egg dried are soaked
For bubble in 80-100 parts of white wine, 40-50 parts of duck's egg after immersion is placed in rapidly one circle of package in edible salt 50-60 parts, will
It wraps up 40-50 parts of duck's egg finished to pack tightly by preservative film, then put it into the seal pipe in step 3), and will be above-mentioned
Hermetically sealed can and raw material give over to spare；
5) it takes in 30-34 parts of hermetically sealed cans being placed into step 4) of glucose, hermetically sealed can is sealed, the hermetically sealed can that sealing is finished
It is placed into storeroom and is stored, the time of storage is 10-14 days, can be prepared by tasty duck's egg.
6. a kind of short-term tasty duck's egg preparation method according to claim 5, which is characterized in that in the step 1)
At 20-30 minutes, the temperature of drying was controlled at 40-50 DEG C for the drying time control of dryer.
7. a kind of short-term tasty duck's egg preparation method according to claim 5, which is characterized in that in the step 1)
Raw material in cooling procedure, partition is placed into the good and dry environment of ventilation effect, natural cooling is waited.
8. a kind of short-term tasty duck's egg preparation method according to claim 5, which is characterized in that the step 2) is stirred
The time for mixing machine control stirring is 20-24 minutes, and the time of sterilization is 20-30 minutes.
9. a kind of short-term tasty duck's egg preparation method according to claim 5, which is characterized in that endured in the step 3)
Pot processed is first heated using high fire during tanning, when raw material in pot rolls, high fire is tuned into small fire and continues to boil, small fire
The time of tanning is 20-24 minutes.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266080A (en) * | 2010-06-04 | 2011-12-07 | 王振胜 | Pickling method for duck egg |
| CN105192749A (en) * | 2014-06-24 | 2015-12-30 | 何笑飞 | Preparation method of short-period tasty duck eggs |
| CN107183567A (en) * | 2017-04-24 | 2017-09-22 | 任国亮 | A kind of oily Salted duck egg of the stream with health-care efficacy and preparation method thereof |
| CN107568633A (en) * | 2017-10-15 | 2018-01-12 | 刘俊梅 | A kind of method for salting of spiced Salted duck egg |
-
2019
- 2019-02-28 CN CN201910149115.XA patent/CN109938289A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266080A (en) * | 2010-06-04 | 2011-12-07 | 王振胜 | Pickling method for duck egg |
| CN105192749A (en) * | 2014-06-24 | 2015-12-30 | 何笑飞 | Preparation method of short-period tasty duck eggs |
| CN107183567A (en) * | 2017-04-24 | 2017-09-22 | 任国亮 | A kind of oily Salted duck egg of the stream with health-care efficacy and preparation method thereof |
| CN107568633A (en) * | 2017-10-15 | 2018-01-12 | 刘俊梅 | A kind of method for salting of spiced Salted duck egg |
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Application publication date: 20190628 |